Mushroom Free Cauliflower Rice
Cauliflower rice has become a staple for good reason — it's light, versatile, and genuinely satisfying in a way that makes you forget you're eating a vegetable. This version gets a serious flavor boost from golden garlic cooked in coconut oil, which gives the whole dish a subtle richness and a gorgeous aroma as it hits the hot pan. A squeeze of fresh lemon juice at the end brightens everything up and keeps it from feeling heavy. The technique here matters: pulsing the florets in a food processor (or grating them by hand) gives you that ideal rice-like texture, and cooking off the moisture in a hot skillet means you get tender, lightly golden grains instead of a soggy pile. For anyone navigating a diet that excludes fungi, this is the kind of side dish that fits effortlessly — every single ingredient is clean and straightforward, with zero hidden extras to worry about. It pairs beautifully with just about anything, from grilled proteins to saucy stir-fries, and the optional parsley adds a fresh, herby finish that makes it feel a little more special.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lb), cut into florets
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp fine sea salt
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 tbsp fresh lemon juice
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into pieces roughly the size of rice grains — uneven is fine, but avoid over-processing into a paste. Alternatively, grate the florets on the large holes of a box grater.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 30–45 seconds — watch closely, as it can brown quickly.
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